Peanut Butter French Toast Recipe

Peanut Butter French Toast Recipe
Peanut Butter French Toast Recipe photo by Taste of Home
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Peanut Butter French Toast Recipe

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This is my go-to breakfast entree when guests stay over. I can make it the night before and put it in the oven for a great breakfast that everyone loves. The peanut butter can be left out and the French toast is still delicious!—Mary Marlow Leverette, Columbia, South Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1 tablespoon corn syrup
  • 8 slices French bread (1 inch thick)
  • 6 eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream

Directions

In a small saucepan, combine brown sugar, butter, peanut butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish; top with bread.
In a large bowl, whisk eggs, milk, vanilla and salt; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with whipped cream. Yield: 4 servings.
Originally published as Peanut Butter French Toast in Breakfast & Brunch Bookazine 2014, p34

Nutritional Facts

2 pieces (calculated without whipped cream): 893 calories, 50g fat (21g saturated fat), 384mg cholesterol, 910mg sodium, 92g carbohydrate (62g sugars, 3g fiber), 25g protein.

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1 tablespoon corn syrup
  • 8 slices French bread (1 inch thick)
  • 6 eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream
  1. In a small saucepan, combine brown sugar, butter, peanut butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish; top with bread.
  2. In a large bowl, whisk eggs, milk, vanilla and salt; pour over bread. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with whipped cream. Yield: 4 servings.
Originally published as Peanut Butter French Toast in Breakfast & Brunch Bookazine 2014, p34

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